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Pumpkin Spice Cake

A super moist Pumpkin Spice Cake that is so simple to make
Prep Time1 hr 15 mins
Cook Time2 hrs
Total Time4 hrs 15 mins
Servings: 16
Author: Lisa@mummymade.it



    Pumpkin Spice Cake

    • 1 1/4 Cup mashed Pupkin - measured after mashing to make: place pumpkin in a moderate oven for 50 minutes or until soft. Mash once cooled
    • 3 Eggs
    • 1/3 Cup Maple Syrup
    • 1 teaspoon Vanilla Extract
    • 1/2 Cup Coconut Flour
    • 1/4 Cup Arrowroot
    • 3/4 Cup Almond Meal
    • 1 1/2 teaspoons Bicarb
    • Dash of Salt
    • 1 1/8 teaspoons Ginger
    • 2 1/4 teaspoons Cinnamon
    • 3/4 teaspoon Nutmeg
    • 1/4 teaspoon Allspice
    • Dash ground Cloves
    • 1 1/2 Cups minus 1 TablesoonMilk (of choice)
    • 1 Tablespoon Vinegar or Lemon Juice

    Honey Frosting

    • 1 400 ml Can Coconut Cream refrigerated overnight with the thick cream removed and the watery part discarded
    • 2-4 Tablespoons Honey



      Pumpkin Spice Cake

      • Preheat the oven to 140C/285F. Line and grease a 18cm or 20 cm (8 inch) square cake tin
      • Place the eggs in the bowl of a kitchen stand mixer and beat for 5 minutes, or until fluffy.
      • Add the maple syrup and vanilla extract and beat on high until smooth.
      • Mash/purée the pumpkin and add to the mixture, beating on high.
      • In a separate bowl, sift together the dry ingredients. Add the milk to the vinegar and stir until combined.
      • Add the milk and dry ingredients alternatively, starting/ending with the milk.
      • Pour into the cake tin and bake for 1 hour, 50 minutes to 2 hours or until cooked through. The cake will be very moist.
      • Immediately put the cake in the freezer for 1 hour.
      • Remove and keep at room temperature until cooled completely and remove from the tin.
      • Frost with Honey Frosting and dust with Cinnamon.
      • The cake will become denser as it ages. Store in the fridge.

      Honey Frosting

      • Place thickened cream into the bowl of a kitchen stand mixer fitted with a whisk attachment. Whisk on high until thickened.
      • Add the honey, 1 tablespoon at a time, until the desired taste is reached.
      • Place cream in the fridge to thicken before spreading over the cake.


      Adapted from Not Quite Nigella